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Mechanism of High Alcoholic Fermentation Ability of Sake Yeast

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Stress Biology of Yeasts and Fungi

Abstract

Sake yeast strains belonging to the budding yeast Saccharomyces cerevisiae exhibit higher rates of alcoholic fermentation and ethanol yields in the sake mash than the other types of S. cerevsiae strains. Although this has traditionally been regarded to be caused by their higher resistance against ethanol and various environmental stresses, recent studies revealed that they are rather defective in stress responses. Our genomic and transcriptomic approaches has led to the identification of the sake yeast-specific loss-of-function mutations in the MSN4, PPT1, and RIM15 genes, each of which has important roles in the responses to environmental changes. Surprisingly, each of these mutations contributes to the increase of alcoholic fermentation rate. Thus, we first reported the causal mutations for the high alcoholic fermentation ability of industrial yeast strains. These findings have drastically changed how we understand the relationship between ethanol tolerance and ethanol production ability of yeast cells. In this review, we introduce the history and progression of sake yeast studies, especially focusing on their superior alcoholic fermentation properties.

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Authors and Affiliations

  1. Graduate School of Biological Sciences, Nara Institute of Science and Technology, 8916-5 Takayama, Ikoma, Nara, 630-0192, Japan

    Daisuke Watanabe & Hiroshi Takagi

  2. National Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima, Hiroshima, 739-0046, Japan

    Daisuke Watanabe & Hitoshi Shimoi

  3. Faculty of Agriculture, Iwate University, 3-18-8 Ueda, Morioka, Iwate, 020-8550, Japan

    Hitoshi Shimoi

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  1. Daisuke Watanabe
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  2. Hiroshi Takagi
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  3. Hitoshi Shimoi
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Correspondence to Daisuke Watanabe .

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  1. Nara Institute of Science and Technology Graduate School of Biological Sciences, Nara, Japan

    Hiroshi Takagi

  2. Faculty of Agriculture Saga University, Saga, Japan

    Hiroshi Kitagaki

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Watanabe, D., Takagi, H., Shimoi, H. (2015). Mechanism of High Alcoholic Fermentation Ability of Sake Yeast. In: Takagi, H., Kitagaki, H. (eds) Stress Biology of Yeasts and Fungi. Springer, Tokyo. https://doi.org/10.1007/978-4-431-55248-2_4

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